Buffalo Chicken Mini Bites


Ronna Farley Recipe

By Ronna Farley RonnaF


Rating:
Serves:
6
Prep Time:
Cook Time:
Method:
Bake
Comments:

These snacks are perfect for any sports party! They are quick-as-a-wink to prepare and are crisp and delicious!

Blue Ribbon Recipe

Notes from the Test Kitchen:
These are the perfect appetizer! Bite size and super flavorful... you'll be the hit of the party when you serve these.

Ingredients

8 oz
cream cheese, softened
1 oz
package ranch dressing mix
1/2 c
dairy sour cream
1/2 c
cooked chicken breast, finely diced
1/3 c
celery, finely diced
3/4 c
shredded sharp cheddar cheese, divided
30
mini fillo shells (2 packages)
1/3 c
buffalo wing sauce
1
spring onion, sliced

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
In a medium bowl, combine cream cheese, dressing mix, sour cream, chicken, celery and 1/2 cup cheese. Spoon mixture into fillo shells. Top each with wing sauce and sprinkle with 1/4 cup remaining cheese.
3
Bake at 350 degrees F. for 5 minutes.
4
Remove from oven. Sprinkle with sliced spring onion. Serve immediately.
5
Makes 30 snacks

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Collection: The Great Tailgate!
Other Tag: Quick & Easy
Hashtags: #cheese, #ranch, #buffalo, #fillo


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58 Comments

user
Betty Domal bfdomal36
Feb 2, 2015
I no longer see comments with the recipes. I always enjoy getting other people's ideas about the recipes. What has happened to the comments?
Thank you.
user
Willadale Smid Willadale
Feb 1, 2015
I can't find phyllo cups here. Do you think this would work in frozen mini tart shells? I know the baking time would have to be adjusted but am wondering if otherwise it would work.
user
Maria Guerra Maria_Guerra
Feb 1, 2015
Congratulations on the ribbon for this recipe. It looks and sounds like something the gang would love. I differently will be making these. Can't wait to try other recipes. Thank you for sharing.
user
anne hubbard lukefeb14
Feb 1, 2015
I've never heard of a 'spring' onion. Could it be a green onion, maybe? I'm making these regardless of the 'proper' onion! Looks scrumptious! Thanks!